Roast pheasant with cider & bacon
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce
Green beans with wholegrain mustard
Serves 6 - 8
Easy
Prep:
Cook:
A versatile side dish that can be prepared at the last minute - simply mix your beans with crème fraîche, mustard, shallots and lemon
Skip to ingredients
- 500g French beantrimmed
- 25g butter
- 1 shallotfinely chopped
- 1 tbsp wholegrain mustard
- 3 tbsp crème fraîche
- juice 1 lemon
Nutrition: per serving (6)
- kcal82
- fat7g
- saturates4g
- carbs3g
- sugars2g
- fibre3g
- protein2g
- salt0.3g
Method
step 1
Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch.
step 2
While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away.
